I have been tweaking this recipe for several years , to get it to the point of what I recall when I was first given this recipe over 25 years ago, from a wonderful Hispanic lady I worked with in my first restaurant, Noemi had man many wonderful recipes she shared with me and I am in the process of resurrecting them. I want to keep the recipes and her memory alive. This is truly one of the best chile verde recipes I have ever tasted and of course anyone can tweak a recipe to their liking..

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Name: Authentic Pork Chile Verde
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 15
Cuisine: Mexican
Ingredients: 3 pounds Pork butt roast (pre-diced pork works well for a faster preparation. Just brown; 2 tablespoons Canola oil or Bacon Grease; 2 medium Onions chopped small; 3 cloves Fresh garlic peeled and minced; 6 tablespoons Flour; 1 15-oz can Tomatoes drained; 2 cups diced green chilies mild green in can; 1 large can tomatillos approx 5-6 in a can with juice; 1 each Fresh jalapeno core, remove seeds and minced fine ( optional ); 5 cups chicken broth (broth is not traditional, but I like the flavor better); 2 tablespoons ground cumin (or to taste); 1 tablespoon ground chili powder (or to taste) (optional); 1 teaspoon salt (if needed, taste before adding); 1 tablespoon Oregano Fresh minced; 2 tablespoons Fresh cilantro chopped

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INGREDIENTS

3 pounds Pork butt roast ; (pre-diced pork works well for a faster preparation. Just brown
2 tablespoons Canola oil or Bacon Grease
2 medium Onions ; chopped small
3 cloves Fresh garlic ; peeled and minced
6 tablespoons Flour
1 15-oz can Tomatoes ; drained
2 cups diced green chilies ; mild green in can
1 large can tomatillos ; approx 5-6 in a can with juice
1 each Fresh jalapeno ; core, remove seeds and minced fine ( optional )
5 cups chicken broth ; (broth is not traditional, but I like the flavor better)
2 tablespoons ground cumin ; (or to taste)
1 tablespoon ground chili powder ; (or to taste) (optional)
1 teaspoon salt ; (if needed, taste before adding)
1 tablespoon Oregano Fresh ; minced
2 tablespoons Fresh cilantro ; chopped

Servings

INSTRUCTIONS

1 Sear precut, cubed pork roast in a large pan with olive oil until meat is just browned lightly season with salt/ pepper and pinch of garlic.

2 Cool meat enough to handle.

3 Process 1/2 of the green chilies until smooth.

4 In the same large pan, melt the lard or bacon grease (or heat oil).

5 Add onions chiles, and 1/2 jalapenos and garlic; saute until tender but not brown.

6 Stir flour into the onion, garlic and fat until flour absorbs the oil or fat.

7 Add broth.

8 Cook and stir until mixture comes to boil and is slightly thickened.

9 Add cubed meat, drained tomatoes, chopped tomatillos, all of the green chilies and jalape?os if desired (taste first).

10 Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition.

11 Simmer for at least 1 hour , stirring occasionally to prevent it from sticking to the bottom of the pan.

12 If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas.

13 Serve over burritos and garnish with cheese, lettuce, tomatoes and sour creamor with a good pico de gallo sauce.

NOTES

Alert editor

Authentic Pork Chile Verde

3 pounds Pork butt roast (pre-diced pork works well for a faster preparation. Just brown
2 tablespoons Canola oil or Bacon Grease
2 medium Onions chopped small
3 cloves Fresh garlic peeled and minced
6 tablespoons Flour
1 15-oz can Tomatoes drained
2 cups diced green chilies mild green in can
1 large can tomatillos approx 5-6 in a can with juice
1 each Fresh jalapeno core, remove seeds and minced fine ( optional )
5 cups chicken broth (broth is not traditional, but I like the flavor better)
2 tablespoons ground cumin (or to taste)
1 tablespoon ground chili powder (or to taste) (optional)
1 teaspoon salt (if needed, taste before adding)
1 tablespoon Oregano Fresh minced
2 tablespoons Fresh cilantro chopped

1 Sear precut, cubed pork roast in a large pan with olive oil until meat is just browned lightly season with salt/ pepper and pinch  of garlic.
2  Cool meat enough to handle. 
3 Process 1/2 of the green chilies until smooth. 
4  In the same large pan, melt the lard or bacon grease (or heat oil). 
5  Add onions chiles,  and 1/2 jalapenos and garlic; saute until tender but not brown. 
6 Stir flour into the onion, garlic and fat until flour absorbs the oil or fat. 
7 Add broth. 
8  Cook and stir until mixture comes to boil and is slightly thickened. 
9  Add cubed meat, drained tomatoes, chopped tomatillos, all of the green chilies and jalape?os if desired (taste first). 
10  Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition. 
11  Simmer for at least 1 hour , stirring occasionally to prevent it from sticking to the bottom   of the pan. 
12  If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas. 
13 Serve over burritos and garnish with cheese, lettuce, tomatoes and sour creamor with a good pico de gallo sauce.

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Chili Verde "A Crowd Pleaser!"
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CROWD PLEAS'IN CHILI VERDE
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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (248g)
Recipe Makes: 15

Calories: 230
Calories from Fat: 126 (55%)

Amt Per Serving		% DV

	Total Fat 14g	19 %
	Saturated Fat 4.2g	21 %
	Monounsaturated Fat 6.1g
	Polyunsanturated Fat 2.2g
Cholesterol 56.2mg		17 %
Sodium 447.2mg		15 %
Potassium 503.6mg		13 %
Total Carbohydrate 8.5g		2 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 6.8g
Protein 17.7g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 230

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REVIEWS

AllAboutChoc

I did not like.

AllAboutChoc

Great recipe! First time to make Chili Verde. Once I find one I like, I don't search for others.

davidmcarson

really fantastic recipe. Loved it over burritos!

10y

cvalpey2

This is my go to recipe. Very good thanks for posting!

10y

ELAcook47

This is delicious. First, we ate it as a sort of combination soup/stew with warm flour tortillas. Then we ladled it atop fried eggs that had been placed on freshly fried tortilla strips. Accompanied by refried beans and rice, of course. Finally, we ate it with refried beans wrapped in a flour tortilla. Fantastic!!

11y

l2y2

Very good! May make a few tweaks next time. A little less cumin, a little more jalapeno, but all in all was a great recipe!

11y

sfdeb

12y

LetsGoPens

WOW!!! I like it spicy so a few tweaks and it will be hot enough for me. It's already the best I've had. My mother prides herself on her chili verde recipe. I made this one for her and she didn't say it was better than hers... but she didn't have to. We all knew it to be true. Thanks for sharing.

12y